Marinated Tuna Kebabs with Green Olive Salsa

Marinated Tuna Skewers with Green Olive Salsa

Photo by Cristina Gonzalez

Lately I have been struggling to find exciting fish recipes, and although I have this belief that we should at least be eating fish once a week (mmm not quite sure where I got that from…) it is just not happening… So I have decided to gather up a few easy flavoursome fish recipes that I will be posting in the next bit.

And just the other day I remembered my mum used to prepare this no fuss swordfish steaks topped with a simple tangy green olive salsa, which I have transformed into slick marinated tuna kebabs, just because I like a little fancy :0)

I haven’t been able to find sword fish but spotted some amazing looking fresh tuna steaks that go equally well with refreshing salsa; any oily fish would work for this recipe. You can serve them as a starter or little Tapa; for a more substantial meal, serve slightly bigger portions with some green vegetables of some sort.

Marinated Tuna Kebabs with Green Olive Salsa

Photo by Cristina Gonzalez

Marinated Tuna Kebabs with Green Olive Salsa

Yield: 4 - 6 Kebabs


  • 800 g (1+1/2 lb) yellow fin tuna (or any other oily fish) cut into 3.5 cm - 1/8 in cubes
  • Oil Spray
  • Tuna Marinade
  • 3 tablespoons lime juice
  • 3 tablespoons soy sauce
  • 1/2 teaspoon dried dill (or around 1 teaspoon fresh)
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, crushed
  • 1/2 teaspoon thin strips lime peel (optional)
  • Green Olive Salsa
  • 60 g (2 oz) Spanish stuffed green olives, drained & thinly sliced
  • 2 medium tomatoes, diced
  • 1/2 red onion, diced
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • salt & pepper


  1. Put tuna in a zip lock bag with the marinade ingredients. Place in the fridge and marinate for at least 30 minutes
  2. Meanwhile prepare your olive salsa. Place all ingredients in a big bowl, and stir to combine
  3. Get tuna from the fridge and pat dry with some paper towels. Thread 2 or 3 tuna pieces in every skewer
  4. Heat a big cast iron pan (or any other heavy bottom non-stick fry pan) over medium-high heat. Spray pan with oil and cook tuna kebabs to your liking turning them carefully now and then (just make sure you don't overcook them or they will become dry. Aim to leave fish a touch pink in the middle for maximum juiciness)

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